93 relations: Academy of Nutrition and Dietetics, Advanced glycation end-product, Alice H. Lichtenstein, American Heart Association, Ancel Keys, ANGPTL4, Apolipoprotein A1, Apolipoprotein B, Blood lipids, Breast milk, British Dietetic Association, British Heart Foundation, Butter, Butyric acid, Carbohydrate, Cardiovascular disease, Cashew, Centers for Disease Control and Prevention, Cheese, Cholesterol, Clinical trial, Cocoa butter, Coconut oil, Coronary artery disease, Cream, D. Mark Hegsted, Dairy, Dairy product, Dessert, Diabetes mellitus, Dieting, Double bond, Dyslipidemia, Egg as food, Endothelium, Fast food, Fat, Fatty acid, Food and Drug Administration, Food group, Food pyramid (nutrition), Framingham Heart Study, Glycerol, Ground beef, Healthy diet, High-density lipoprotein, Insulin resistance, Iodine value, Junk food, Lauric acid, ..., Line–line intersection, List of saturated fatty acids, List of vegetable oils, Low-density lipoprotein, Mayo Clinic, Meat, Melting point, Milk, Monounsaturated fat, Myocardial infarction, Myristic acid, National Health Service, Nut (fruit), Obesity, Octet rule, Palm kernel oil, Palm oil, Palmitic acid, Pizza, Polyunsaturated fat, Randomized controlled trial, Risk factor, Salmon, Saturated fat, Saturation (chemistry), Sausage, Seven Countries Study, Sigma bond, Single bond, Soybean oil, Statin, Stearic acid, Systematic review, Thrombogenicity, Trans fat, Triglyceride, United Kingdom, United States Department of Agriculture, United States Department of Health and Human Services, Unsaturated fat, Western pattern diet, World Health Organization, World Heart Federation. Expand index (43 more) »
Academy of Nutrition and Dietetics
The Academy of Nutrition and Dietetics is the United States' largest organization of food and nutrition professionals, and represents over 100,000 credentialed practitioners — registered dietitian nutritionists, dietetic technicians, registered, and other dietetics professionals holding undergraduate and advanced degrees in nutrition and dietetics.
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Advanced glycation end-product
Advanced glycation end products (AGEs) are proteins or lipids that become glycated as a result of exposure to sugars.
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Alice H. Lichtenstein
Alice Hinda Lichtenstein is an American professor and researcher in nutrition and heart disease.
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American Heart Association
The American Heart Association (AHA) is a non-profit organization in the United States that fosters appropriate cardiac care in an effort to reduce disability and deaths caused by cardiovascular disease and stroke.
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Ancel Keys
Ancel Benjamin Keys (January 26, 1904 – November 20, 2004) was an American physiologist who studied the influence of diet on health.
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ANGPTL4
Angiopoietin-like 4 is a protein that in human is encoded by the ANGPTL4 gene.
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Apolipoprotein A1
Apolipoprotein A1 is a protein that in humans is encoded by the APOA1 gene.
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Apolipoprotein B
Apolipoprotein B (ApoB) is a protein that in humans is encoded by the APOB gene.
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Blood lipids
Blood lipids (or blood fats) are lipids in the blood, either free or bound to other molecules.
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Breast milk
Breast milk is the milk produced by the breasts (or mammary glands) of a human female to feed a child.
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British Dietetic Association
The British Dietetic Association (BDA) is a professional association and trade union for dietitians in the United Kingdom.
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British Heart Foundation
The British Heart Foundation (BHF) is a charity organisation in the United Kingdom.
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Butter
Butter is a dairy product containing up to 80% butterfat (in commercial products) which is solid when chilled and at room temperature in some regions and liquid when warmed.
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Butyric acid
Butyric acid (from βούτῡρον, meaning "butter"), also known under the systematic name butanoic acid, abbreviated BTA, is a carboxylic acid with the structural formula CH3CH2CH2-COOH.
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Carbohydrate
A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula (where m may be different from n).
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Cardiovascular disease
Cardiovascular disease (CVD) is a class of diseases that involve the heart or blood vessels.
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Cashew
The cashew tree (Anacardium occidentale) is a tropical evergreen tree that produces the cashew seed and the cashew apple.
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Centers for Disease Control and Prevention
The Centers for Disease Control and Prevention (CDC) is the leading national public health institute of the United States.
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Cheese
Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.
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Cholesterol
Cholesterol (from the Ancient Greek chole- (bile) and stereos (solid), followed by the chemical suffix -ol for an alcohol) is an organic molecule.
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Clinical trial
Clinical trials are experiments or observations done in clinical research.
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Cocoa butter
Cocoa butter, also called theobroma oil, is a pale-yellow, edible vegetable fat extracted from the cocoa bean.
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Coconut oil
Coconut oil, or copra oil, is an edible oil extracted from the kernel or meat of mature coconuts harvested from the coconut palm (Cocos nucifera).
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Coronary artery disease
Coronary artery disease (CAD), also known as ischemic heart disease (IHD), refers to a group of diseases which includes stable angina, unstable angina, myocardial infarction, and sudden cardiac death.
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Cream
Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization.
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D. Mark Hegsted
David Mark Hegsted (March 25, 1914 – June 16, 2009) was an American nutritionist who studied the connections between food consumption and heart disease.
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Dairy
A dairy is a business enterprise established for the harvesting or processing (or both) of animal milk – mostly from cows or goats, but also from buffaloes, sheep, horses, or camels – for human consumption.
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Dairy product
Dairy products, milk products or lacticinia are a type of food produced from or containing the milk of mammals, primarily cattle, water buffaloes, goats, sheep, camels, and humans.
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Dessert
Dessert is a confectionery course that concludes a main meal.
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Diabetes mellitus
Diabetes mellitus (DM), commonly referred to as diabetes, is a group of metabolic disorders in which there are high blood sugar levels over a prolonged period.
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Dieting
Dieting is the practice of eating food in a regulated and supervised fashion to decrease, maintain, or increase body weight, or to prevent and treat diseases, such as diabetes.
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Double bond
A double bond in chemistry is a chemical bond between two chemical elements involving four bonding electrons instead of the usual two.
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Dyslipidemia
Dyslipidemia is an abnormal amount of lipids (e.g. triglycerides, cholesterol and/or fat phospholipids) in the blood.
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Egg as food
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.
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Endothelium
Endothelium refers to cells that line the interior surface of blood vessels and lymphatic vessels, forming an interface between circulating blood or lymph in the lumen and the rest of the vessel wall.
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Fast food
Fast food is a mass-produced food that is typically prepared and served quicker than traditional foods.
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Fat
Fat is one of the three main macronutrients, along with carbohydrate and protein.
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Fatty acid
In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated.
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Food and Drug Administration
The Food and Drug Administration (FDA or USFDA) is a federal agency of the United States Department of Health and Human Services, one of the United States federal executive departments.
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Food group
A food group is a collection of foods that share similar nutritional properties or biological classifications.
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Food pyramid (nutrition)
A food pyramid or diet pyramid is a triangular diagram representing the optimal number of servings to be eaten each day from each of the basic food groups.
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Framingham Heart Study
The Framingham Heart Study is a long-term, ongoing cardiovascular cohort study on residents of the city of Framingham, Massachusetts.
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Glycerol
Glycerol (also called glycerine or glycerin; see spelling differences) is a simple polyol compound.
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Ground beef
Ground beef, beef mince, minced beef, or minced meat (not to be confused with the mixture of chopped dried fruit, distilled spirits and spices referred to as "mincemeat") is a ground meat made of beef that has been finely chopped with a large knife or a meat grinder.
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Healthy diet
A healthy diet is a diet that helps to maintain or improve overall health.
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High-density lipoprotein
High-density lipoproteins (HDL) are one of the five major groups of lipoproteins.
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Insulin resistance
Insulin resistance (IR) is a pathological condition in which cells fail to respond normally to the hormone insulin.
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Iodine value
The iodine value (or iodine adsorption value or iodine number or iodine index) in chemistry is the mass of iodine in grams that is consumed by 100 grams of a chemical substance.
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Junk food
Junk food is a pejorative term for food containing a large number of calories from sugar or fat with little fibre, protein, vitamins or minerals.
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Lauric acid
Lauric acid or systematically, dodecanoic acid, is a saturated fatty acid with a 12-carbon atom chain, thus having many properties of medium chain fatty acids, is a white, powdery solid with a faint odor of bay oil or soap.
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Line–line intersection
In Euclidean geometry, the intersection of a line and a line can be the empty set, a point, or a line.
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List of saturated fatty acids
No description.
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List of vegetable oils
Vegetable oils are triglycerides extracted from plants.
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Low-density lipoprotein
Low-density lipoprotein (LDL) is one of the five major groups of lipoprotein which transport all fat molecules around the body in the extracellular water.
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Mayo Clinic
The Mayo Clinic is a nonprofit academic medical center based in Rochester, Minnesota focused on integrated clinical practice, education, and research.
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Meat
Meat is animal flesh that is eaten as food.
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Melting point
The melting point (or, rarely, liquefaction point) of a substance is the temperature at which it changes state from solid to liquid at atmospheric pressure.
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Milk
Milk is a white liquid produced by the mammary glands of mammals.
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Monounsaturated fat
In biochemistry and nutrition, monounsaturated fatty acids (abbreviated MUFAs, or more plainly monounsaturated fats) are fatty acids that have one double bond in the fatty acid chain with all of the remainder carbon atoms being single-bonded.
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Myocardial infarction
Myocardial infarction (MI), commonly known as a heart attack, occurs when blood flow decreases or stops to a part of the heart, causing damage to the heart muscle.
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Myristic acid
Myristic acid (IUPAC systematic name: 1-tetradecanoic acid) is a common saturated fatty acid with the molecular formula CH3(CH2)12COOH.
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National Health Service
The National Health Service (NHS) is the name used for each of the public health services in the United Kingdom – the National Health Service in England, NHS Scotland, NHS Wales, and Health and Social Care in Northern Ireland – as well as a term to describe them collectively.
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Nut (fruit)
A nut is a fruit composed of an inedible hard shell and a seed, which is generally edible.
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Obesity
Obesity is a medical condition in which excess body fat has accumulated to the extent that it may have a negative effect on health.
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Octet rule
The octet rule is a chemical rule of thumb that reflects observation that atoms of main-group elements tend to combine in such a way that each atom has eight electrons in its valence shell, giving it the same electron configuration as a noble gas.
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Palm kernel oil
Palm kernel oil is an edible plant oil derived from the kernel of the oil palm Elaeis guineensis.
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Palm oil
Palm oil is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms, primarily the African oil palm Elaeis guineensis, and to a lesser extent from the American oil palm Elaeis oleifera and the maripa palm Attalea maripa.
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Palmitic acid
Palmitic acid, or hexadecanoic acid in IUPAC nomenclature, is the most common saturated fatty acid found in animals, plants and microorganisms.
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Pizza
Pizza is a traditional Italian dish consisting of a yeasted flatbread typically topped with tomato sauce and cheese and baked in an oven.
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Polyunsaturated fat
Polyunsaturated fats are fats in which the constituent hydrocarbon chain possesses two or more carbon–carbon double bonds.
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Randomized controlled trial
A randomized controlled trial (or randomized control trial; RCT) is a type of scientific (often medical) experiment which aims to reduce bias when testing a new treatment.
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Risk factor
In epidemiology, a risk factor is a variable associated with an increased risk of disease or infection.
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Salmon
Salmon is the common name for several species of ray-finned fish in the family Salmonidae.
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Saturated fat
A saturated fat is a type of fat in which the fatty acid chains have all or predominantly single bonds.
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Saturation (chemistry)
In chemistry, saturation (from the Latin word saturare, meaning 'to fill') has diverse meanings, all based on the idea of reaching a maximum capacity.
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Sausage
A sausage is a cylindrical meat product usually made from ground meat, often pork, beef, or veal, along with salt, spices and other flavourings, and breadcrumbs, encased by a skin.
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Seven Countries Study
The Seven Countries Study is an epidemiological longitudinal study directed by Ancel Keys at what is today the University of Minnesota Laboratory of Physiological Hygiene & Exercise Science (LPHES).
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Sigma bond
In chemistry, sigma bonds (σ bonds) are the strongest type of covalent chemical bond.
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Single bond
In chemistry, a single bond is a chemical bond between two atoms involving two valence electrons.
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Soybean oil
Soybean oil is a vegetable oil extracted from the seeds of the soybean (Glycine max).
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Statin
Statins, also known as HMG-CoA reductase inhibitors, are a class of lipid-lowering medications.
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Stearic acid
Stearic acid is a saturated fatty acid with an 18-carbon chain and has the IUPAC name octadecanoic acid.
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Systematic review
Systematic reviews are a type of literature review that uses systematic methods to collect secondary data, critically appraise research studies, and synthesize studies.
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Thrombogenicity
Thrombogenicity refers to the tendency of a material in contact with the blood to produce a thrombus, or clot.
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Trans fat
Trans fat, also called trans-unsaturated fatty acids or trans fatty acids, are a type of unsaturated fat that occur in small amounts in nature but became widely produced industrially from vegetable fats starting in the 1950s for use in margarine, snack food, and packaged baked goods and for frying fast food.
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Triglyceride
A triglyceride (TG, triacylglycerol, TAG, or triacylglyceride) is an ester derived from glycerol and three fatty acids (from tri- and glyceride).
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United Kingdom
The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom (UK) or Britain,Usage is mixed with some organisations, including the and preferring to use Britain as shorthand for Great Britain is a sovereign country in western Europe.
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United States Department of Agriculture
The United States Department of Agriculture (USDA), also known as the Agriculture Department, is the U.S. federal executive department responsible for developing and executing federal laws related to farming, forestry, and food.
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United States Department of Health and Human Services
The United States Department of Health and Human Services (HHS), also known as the Health Department, is a cabinet-level department of the U.S. federal government with the goal of protecting the health of all Americans and providing essential human services.
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Unsaturated fat
An unsaturated fat is a fat or fatty acid in which there is at least one double bond within the fatty acid chain.
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Western pattern diet
The Western pattern diet or Standard American Diet (SAD) is a modern dietary pattern that is generally characterized by high intakes of red and processed meat, butter, fried foods, high-fat dairy products, eggs, refined grains, potatoes, and high-sugar drinks.
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World Health Organization
The World Health Organization (WHO; French: Organisation mondiale de la santé) is a specialized agency of the United Nations that is concerned with international public health.
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World Heart Federation
The World Heart Federation (WHF) is a nongovernmental organization based in Geneva, Switzerland.
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Redirects here:
Dietary recommendations for saturated fat, Polysaturated fat, Polysaturated fats, Sat fat, Saturated Fat, Saturated Fatty Acid, Saturated fats, Saturated fatty acid, Saturated fatty acids.
References
[1] https://en.wikipedia.org/wiki/Saturated_fat